BLENDED MEATLOAF WITH MUSHROOMS AND ASIAN FUSION PIZZAZZ

BLENDED MEATLOAF WITH MUSHROOMS AND ASIAN FUSION PIZZAZZ

 

1 large onion, chopped

8 garlic cloves, peeled and chopped

1 egg, beaten

1 tsp. salt

1 tsp. black pepper

1 tsp. granulated garlic powder

½ tsp. red pepper flakes

2 Tbs. Dijon mustard

3 Tbs. soy sauce

1 Tbs. fish sauce

1 tsp. sesame oil

1 ½ lbs. 85/15 ground beef

3 ½ cups mushrooms, thinly sliced and rough chopped (I like a blend of mushrooms.  If using shitake, remove stems and slice caps)

1 cup apricot preserves

2 cups plain panko breadcrumbs

2 Tbs. Hoisin sauce

 

Preheat oven to 400 degrees.

 

Place the onion, garlic, egg, salt, pepper, garlic powder, pepper flakes, mustard, soy, fish sauce, sesame oil in a large bowl and mix to combine.  Add the ground beef, mushrooms, apricot preserves, and panko to the bowl. 

 

Using your hands, massage all of the ingredients together until well combined but not over-mixed. Form into a loaf and place in a loaf pan, prepared with non-stick spray.

 

Bake for 20 minutes and remove from oven and glaze the top with the hoisin sauce using a pastry brush. Place back in the oven and bake for another 20-25 minutes until cooked through.

 

Let rest for 10 minutes. Cut into slices and serve over rice or mashed potatoes.  The leftovers make a great meatloaf sandwich!

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© 2018 by PAMELA GELSOMINI, LLC